Roast Boneless Shoulder of Lamb with Pistachio & Orange Stuffing

A festive alternative, this boneless rolled lamb shoulder is stuffed with a pistachio and orange stuffing and slow roasted until tender. Serve with jewelled couscous and flatbreads, or with roast potatoes and veg. A recipe in collaboration with Lamb, Try It, Love It.

It’s that time of year when friends and family are coming together to celebrate. Whether it be for Thanksgiving (I am hearing of more and more Thanksgiving celebrations happening on this side of the pond these days!), or leading up to the Christmas period – we are coming together to share good food together.

With this recipe, I’m offering a festive alternative to the traditional roast turkey, pork or ham – a super easy to prep rolled, boneless, stuffed shoulder of lamb.

It’s so easy to make that the stuffing only takes a few minutes to prep (no sauteeing onions needed, just chop, mix and stuff!), tie the lamb with string and pop into the oven for several hours. You could even prep the roast the day before and leave it in the fridge overnight making for even less work the next day.

WHY TRY LAMB?

Lamb is an incredibly delicious, versatile and healthy ingredient. It’s also sustainable – much more so than most other animal agriculture farming. Look out for locally reared lamb with low food miles.

Lamb is really easy to cook with too – there are many different cuts available, from lamb chops to lamb steaks, lamb mince and racks of lamb. Lamb shoulder, either bone-in or boneless, or leg of lamb, make for a rather delicious slow roast – perfect for when you’re entertaining guests.

INGREDIENTS FOR THIS ROLLED, BONELESS, STUFFED SHOULDER OF LAMB RECIPE

2.25 kg boneless lamb shoulder – get your butcher to prepare this for you, and ask for the bone too – you can make a lovely bone broth from it

100 grams pistachio nuts – shelled weight, unsalted

100 grams stale bread, torn into small pieces – I used a locally baked puckle loaf

1 orange, juice and zest (about 50 ml juice)

2 tbsp olive oil

1 handful of fresh mint leaves

1 handful fresh parsley leaves

sea salt & freshly ground black pepper, to taste

1 egg – to bind it all together

HOW TO MAKE PISTACHIO & ORANGE STUFFED ROLLED LAMB SHOULDER

Step 1: process the pistachios and fresh herbs together until fine, but still retaining some texture. I use a mini hand-held food processor.

Step 2: mix the nuts and herbs with the remaining stuffing ingredients in a bowl.

Step 3: using your hands, combine well to make a gloriously green coloured stuffing.

Step 5: roll up like a jelly roll and tie securely with a few pieces of string.

Step 6: place a layer of vegetables on the bottom of a roasting tray, place the rolled lamb shoulder on top, drizzle with olive oil and bake, covered with foil, in a 150 C oven for 2.5 to 3 hours. You can remove the foil for the last half an hour if you want to crisp up the skin some more.

Adding the layer of vegetables is the top tip from my eldest son, pictured in the above video on his day off work helping me make this roast. The layer of vegetables, he says, is something he was taught in hospitality college (which makes him more qualified in these matters, than I am, he added). The vegetables help stop the roast from sticking and burning to the bottom of the roasting tin.

You could also, if you wanted, halve a couple of oranges and pop them in the roasting tin for the last half an hour. Sear the cut sides of the cooked oranges in a dry non-stick pan for a few minutes if you want to make them a bit more visually appealing to decorate the lamb when serving.

Any liquids left in the bottom of the pan can be mixed with some lamb stock and thickened with a little cornflour dissolved in some water to make a super easy gravy.

I’ve served my lamb with a super easy jewelled couscous, flatbread and a side of yoghurt (I love lamb and yoghurt), but this roast shoulder of lamb would work just as well with traditional roast potatoes and perhaps some honey-glazed roast carrots too.

THE LAMB, TRY IT, LOVE IT CAMPAIGN

Lamb, Try It, Love It are here to banish the bland and help make dinner great again. They started this campaign to prove lamb is more than a roast dinner with mint sauce, bringing you easy recipes created by real people like myself who have a passion for cooking.

Lamb isn’t for everyone, but it is for the brave and the bold – people wanting to jazz up their mealtimes with a sustainable and healthy, locally reared ingredients.

Roast Boneless Shoulder of Lamb with Pistachio & Orange Stuffing

A festive alternative, boneless rolled lamb shoulder is stuffed with a pistachio and orange flavoured stuffing and slow roasted until tender. Serve with jewelled couscous and flatbreads, or with roast potatoes and veg.

PIN THIS ROLLED LAMB SHOULDER RECIPE FOR LATER

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Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagramand Twitter. It would make my day to see your creations!

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This is a sponsored recipe post in collaboration with Try Lamb, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.

Oh goodness, this meal looks so welcoming and hearty. I love the sound of the nutty stuffing – especially as it sounds easy to prepare. Great idea to prepare the meat the night before it is needed. I adore Lamb anytime of year!

I don’t usually eat lamb personally but even I have to admit it looks SO good! I love the sound of the stuffing! (Plus, your photography is gorgeous!)Sarah recently posted…Our First Real Christmas Tree

I agree lamb is so delicious but not many people in Asia actually take lamb but prefer chicken or pork. I personally love lamb more than chicken. This recipe look great and would look very good on Xmas table. I like how beautifully roasted it is after coming out from the oven.

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